Biscoff Pop-Tarts

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I have been in a major blogging funk the last couple of weeks.  I come to the computer to write a post and just can't do it.  

I've certainly had my share of blogging ups and downs over the last few years.  I can chalk this current low to several factors.  I've not cooked as much the last couple of weeks simply because life is getting in the way.  What I have cooked hasn't been worthy of photographing and writing about so that's a lot of it.  But I think more than anything my blogging paralysis is due to all of the discussion online about not cooking/posting recipes that aren't your own as well as the moral dilemmas of pinning on Pinterest.  

I have a lot of opinions on these subjects but I'm only going to say that, for me at least, it has taken a lot of the fun out of blogging.  

So with that off my chest here is a dandy little treat I cooked up a few weeks back.  Biscoff Pop-Tarts.  For the uninitiated, Biscoff cookies are those addictive cookies served on Delta airlines.  Biscoff spread is a spread with the consistency of peanut butter but with the ever-warm-spice-that-reminds-you-of-fall flavor.  After making Biscoff Doughnuts, and a Biscoff gelato, I decided that the remainder in the jar would make the perfect filling for a warm, crisp pop-tart.

I used the a recipe from Stella Parks aka Brave Tart for the dough.  Ms. Parks is the master of taking nostalgic treats and recreating them for a more sophisticated palate.  Her pop-tart dough is truly remarkable.  Sturdy, yet tender and flaky.  It manages to have the texture of an out of the box pop-tart minus the cardboard flavor.  

I played around with the filling ingredients until I got the flavor and consistency I wanted.  The consistency needs to be rather thick, more of a paste, in order to not spread while baking.  In the end, my filling was reminiscent of a brown sugar pop-tart.  A brown sugar pop-tart on steroids.   

Give this recipe a try on an afternoon when you have time to really enjoy the process of preparing and rolling out the dough.  I had so much fun making these and can't wait to make them again!

Linking to:  Tastetastic Thursday 

Biscoff Pop Tarts
adapted from Stella Parks, Brave Tart

Tart Dough - Stella has done a fabulous job of demonstrating how to make and roll out the tart dough, here.

You could also make your own pie dough or even use refrigerated pie dough if you wanted to simplify.

Filling
1/2 cup Biscoff spread
1 tablespoon honey
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
2 tablespoons brown sugar

Icing
1/2 cup powdered sugar
1 teaspoon vanilla
1 tablespoon heavy cream

Prepare tart dough.  Follow directions above to create perfectly layered and symmetrical pop-tarts.  I attempted this, I really did, but too much math for me.  In the end I had a pile of about the same size tarts.  They all tasted fabulous.  I think it would be fun to play around with different shapes and sizes too.

Preheat oven to 350 degrees F.  Prepare your work surface by spreading powdered sugar on the board and your rolling pin.  I divided the dough into two pieces to make it a bit easier to work with.  Roll the dough out to 1/4" thickness.  Cut into pieces that are the some size and being sure to have an equal number of pieces.  Can't call it a pop-tart if it doesn't have a top and bottom can we?

Place one cut piece of dough on a parchment lined baking sheet.  Spread about a tablespoon of the Biscoff filling in the center of the dough being sure to leave at least a 1/4" border on all sides.  Carefully place a second piece of dough over the filling, lining up the edges.  Press the edges together to seal.  If you want a more rustic pop-tart, you can crimp the edges with a fork (just don't tell Ms. Parks).  Lightly prick each pop-tart with a fork a few times.

Bake for about 15-20 minutes, until just lightly browned.  Remove from oven and let cool completely.

Prepare icing by whisking powdered sugar, vanilla, and heavy cream in a small bowl until smooth.  Spread the cooled pop-tarts with the icing.  These were equally delicious slightly warm from the oven as they were the next day.